
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
While I’d love to take credit for this recipe, full kudos goes to my grandmother, whom we affectionately call Omi. Her poppyseed cake might just be her tour-de-force, and certainly it’s famous in our family. My grandmother came from the Czechoslovakia, but her small home town was closer to Budapest than Prague. So many of the dishes she prepared for us had more Hungarian than Czech influence. Lucky for me, the Hungarians happen to be rather awesome bakers (I’m still trying to nail the perfect beigli walnut roll, stay tuned).
You need to use ground not whole poppyseeds for this recipe, and they can be a little tricky to track down. I ended up finding them here online. If you have a powerful blender or coffee grinder, you can even grind them fresh yourself. Do not be tempted to substitute whole seeds or the canned poppy filling- neither of those will work right.
The granny smith apples are part of the hidden secret of this cake, adding a mild sweetness and keeping it moist. But, you can see large strands of grated apple in the finished cake. If you prefer, you can grate them on the smallest setting of the grater to make them a little less obvious, the taste will still be grate/great.
Want to request a recipe?
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.